White chocolate raspberry tart

 
                       WHITE CHOCOLATE RASPBERRY TART
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4   c            Walnuts, chopped fine
      3/4   c            Unsalted butter, softened
    3       tb           Sugar
    1 1/2   c            Flour
    1       t            Freshly grated orange zest
    1       lg           Egg, beaten lightly
    3       c            Fresh raspberries
   12       oz           White chocolate, chopped
      1/2   c            Heavy cream, warmed
      1/2   c            Whipped cream as garnish
 
   In a bowl with an electric mixer, blend walnuts, 3/4 of the butter,
   sugar, flour, zest and egg until combined well, and press into an 11
   inch tart pan with removable bottom. Freeze shell 15 minutes.
   While shell is freezing, preheat oven to 375F.
   Bake shell in middle of the oven 25-30 minutes, or until golden brown.
   Cool on a rack.
   Remove side of pan and transfer shell to a plate. Fill shell with 2
   1/2 cups of raspberries.
   In a large metal bowl set over a saucepan of barely simmering water,
   melt the chocolate. Remove bowl from the heat and whisk in the cream
   and the remaining butter, whisking until smooth. Spread chocolate
   mixture over the raspberries, smoothing top and chill, covered, for
   3 hours or overnight.
   Garnish tart with whipped cream and remaining 1/2 cup of raspberries.
   Serve at room temperature.
  
 
 
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